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For the lobster

One 2 to 2 1⁄2-pound lobster

For the mango salsa

1 cup diced mango

1⁄2 cup chopped red onion

1⁄4 cup chopped cilantro

1⁄2 chopped fresh habañero chile

2 Tbs. lime juice

1⁄4 tsp. salt

Tip:

Tip: If you find fresh habanero chiles, buy a bunch and freeze them in a tightly sealed plastic bag (they’ll keep for 3 months in the freezer). If you can’t find them, substitute a fresh serrano or jalapeño chile.

For the tacos

4 6-inch flour or corn tortillas

Bring a large pot of water to a boil and plunge the lobster head first into the water. Boil for 9 minutes.

Remove the lobster and let cool. Remove the meat from the body and the claws and coarsely chop. You will have about 1-1⁄2 cups of lobster meat.

To make the salsa, simply stir all the ingredients together in a bowl.